Heat 2 tbsp. oil in heavy large skillet over medium heat. Working in batches of about 10 corn cakes, drop in generous 1 tbsp. batter for each cake. Cook until brown on bottom, about 5 minutes. Turn cakes over and cook until brown on second side, about 5 minutes longer. Transfer to large baking sheet. Repeat with remaining batter, adding oil to skillet as needed.

Poster's Notes: The recipe suggests serving this with store-bought salsa but I think we'll use sour cream. Aaron never did learn to like latkes (although he tried to two-potato latkes I made last year from a recipe on this list and he said they were edible - high praise indeed from him!) but he loves corn cakes....